Vegan Pasta Salad

Name: Vegan Pasta Salad
Prep time: 20 min
Cook time: 15 min
Total time: 215 min
Yield: ['10', '10 servings']
Cuisine: italian
Ingredients: 1 (16 ounce) package rotini pasta; 1 cup chopped broccoli; 0.5 cup vegan mayonnaise; 1 (6 ounce) can sliced olives, drained; 3 large dill pickles, diced; 3 large tomatoes, diced; 0.25 cup dill pickle juice; 3 tablespoons minced fresh dill; 0.5 tablespoon dried dill; 1 teaspoon ground mustard

⏱ 215 mins 🍽 ['10', '10 servings'] 🌶 italian 🏷 Main course

This colourful Italian pasta salad is a fantastic vegan dinner option. It combines rotini pasta with a medley of fresh vegetables including broccoli, tomatoes, and olives. The distinctive flavour comes from diced dill pickles and a dressing made with vegan mayonnaise, pickle juice, and both fresh and dried dill. After mixing, the salad is chilled to allow the flavours to meld beautifully, resulting in a refreshing and satisfying dish.

Ingredients

1 (16 ounce) package rotini pasta
1 cup chopped broccoli
0.5 cup vegan mayonnaise
1 (6 ounce) can sliced olives, drained
3 large dill pickles, diced
3 large tomatoes, diced
0.25 cup dill pickle juice
3 tablespoons minced fresh dill
0.5 tablespoon dried dill
1 teaspoon ground mustard

Method

Place a large pot of lightly salted water on to boil. Cook the rotini pasta in it for about 8 minutes, until it is tender but still firm. Drain the cooked pasta and move it to a large mixing bowl.
To the bowl containing the pasta, add the chopped broccoli, vegan mayonnaise, drained sliced olives, diced pickles, diced tomatoes, dill pickle juice, minced fresh dill, dried dill, and ground mustard. Mix everything thoroughly until well combined. Place the salad in the refrigerator to chill for at least 3 hours, then give it a final stir before you serve.

Nutrition (per serving)

Calories238 kcal

Fat5 g

Sugars4 g

Protein7 g

Sodium854 mg

Recipe details

CategoryMain course

Cuisineitalian

AuthorCharley